Looking back, I wish I had made these into ice cream sandwiches with this Brown Butter Ice Cream. The nuttiness from the brown butter would pair perfectly with the hazelnuts in the cookies. The cookies are soft and chewy enough to not get too rock hard during freezing and they're not too thick so you'd get a great cookie to ice cream ratio. Oh, the regrets!
Unfortunately, I'm away from my ice creamer maker, camera, tripod, food props, and everything else I might need for making Brown Butter and Hazelnut Ice Cream Sandwiches, otherwise I'd have made these weeks ago. I find cookies are fine on their own in the winter, but in the summer you just have to pair them with ice cream. Even if it's an open-faced ice cream sandwich or cookies crumbled over ice cream.
It's not too late for you, though! You can fulfill my dream of a scoop of delicious brown butter ice cream sandwiched between two hazelnut milk chocolate cookies.
Or, you know, just make these cookies. That's good, too.
Hazelnut Milk Chocolate Chunk Cookies
227 g unsalted butter, at room temperature
340 g brown sugar
113 g granulated sugar
12 g vanilla extract
5 g salt
397 g flour
6 g baking soda
5 g baking powder
225 g good quality milk chocolate, roughly chopped
225 g hazelnuts
Preheat the oven to 350 F. Spread your hazelnuts on a baking sheet lined with parchment and roast them for 6 to 7 minutes, until they are fragrant and the skins are dark brown. Remove from the oven, cool completely, and rub the skins off using a kitchen towel or your hands. Roughly chop the hazelnuts. Set aside.
Turn the oven down to 325 F.
Beat the butter in the bowl of a stand mixer fitted with the paddle until the butter is fluffy. Add both the sugars and beat until combined. Add the egg and vanilla extract and beat until combined.
In a large bowl, sift the flour, baking soda, baking powder, and salt. With the mixer on low speed, slowly add the flour to the butter-sugar mixture until completely combined. Scrape the bottom of the bowl to make sure there are no dry ingredients that have settled there.
Add the hazelnuts and chocolate chunks and mix by hand until evenly spread out in the cookie dough. Refrigerate the dough for 30 minutes.
Portion the dough into 35 g balls. You can go bigger or smaller than this, it is just my ideal cookie size. Place the dough balls on a parchment or silpat lined baking sheet and bake for 10 to 12 minutes, until the cookies are golden brown on the edges. Remove from the oven, let cool completely.